Pizza Tasting 101

It’s been said that pizza is the most addicting food on the planet. Of course, this is something we’ve known all along, and the booming pizza industry is proof of our insatiable appetites—this Italian-American staple alone brings in $32 billion of revenue every year.

This is good news for pizza-holics, good news for restaurants and good news for potential business owners hoping to take a bite out of this lucrative industry. But as the category gets more and more crowded (there’s currently more than 65,000 pizza franchises in the country), would-be consumers and franchisees need to tread carefully, and it helps to first assess your options by starting with one very important question—how does the pizza taste?

The folks behind 1851 Franchise decided to take one for the team. On a wintery Friday afternoon, we asked five brave delivery men to trudge through downtown Chicago traffic to transport mouth-watering pies straight to our office. We tasted, we dissected, we analyzed and we conquered five of the country’s favorite pizza franchises so you don’t have to (it’s a tough job, but someone has to do it).

Each slice was eaten under the strict guidance of highly-scientific criteria (you know, like the heavenly balance of chewy-meets-crispy crust and ultimate pepperoni-per-square-inch distribution). We regulated ourselves to cheese and pepperoni only. And as much as we love the art of a true Chicago pizza or the perfectly-foldable New York slice, we stuck to traditional hand-tossed dough. We might have been left with full stomachs and a slight tinge of regret, but in the end, we came out with a pretty good idea of what each these franchises has to offer to make your decision a little easier.

Here’s what you need to know:

Toppers Pizza*

Headquarters: Whitewater, Wisconsin

Year it began franchising: 2000

Number of stores: 70+

Startup costs: $262,663 to $490,649

The Basics: Toppers Pizza doesn’t settle for “good enough”—they’re aiming to completely change the landscape of the competitive pizza industry. They’ve established an audacious reputation as the forward-thinking pizza pioneers who never stop innovating. From their unique topping combinations (like the Loaded Tot-zza and Mac ‘N Cheese Pizza) to their legendary Topperstix, the unconventional offerings have helped the brand stand out among the crowd.

What We Say: Toppers is best known for its specialty pies, but how does the old standby—cheese and pepperoni—stack up?

As we opened the lid on the warm pizza box, the first thing that stood out to us was the topping distribution—we’re talking the ultimate ratio in every bite. This pie was covered in pepperoni perfection, and no real estate was left unclaimed. Toppers also knows good cheese, and you can clearly taste the difference—after all, they’re based in Wisconsin. One taste-tester commented that “you can taste the Wisconsin goodness,” while others commented that it “tastes like real cheese compared to a lot of other chains out there.” The sauce is just the right amount of savory, with a little bite of sweetness. And when it comes to the foundation built to withstand all of this cheesy, saucy goodness, Toppers strikes the perfect balance with a chewy, “pillowy” crust that tastes fresh and never-frozen.

Overall, Toppers is one of the best in class—and they have some of the nicest delivery people to boot. Bonus points for its option of nearly a dozen different dipping sauces.

Jet’s Pizza

Headquarters: Sterling Heights, Michigan

Year it began franchising: 1990

Number of franchises: 219

Startup costs: $385,000 to $445,000

The Basics: Though best known for its signature deep-dish Detroit-style square pizza, Jet’s has also won over customers with its more traditional hand-tossed pies (cut into triangle slices for you pizza traditionalists). The company gives its franchisees strict guidelines and “tasty” secrets to make sure every order is fresh, delicious and consistent. The original recipe came from the founders’ grandmother, and it hasn’t changed since 1978.

What We Say: For many, Jet’s pizza is a childhood favorite, so we were excited to see how it tastes now that we’ve developed more…refined taste buds.

When we first opened the box, we were kind of taken aback by the amount of grease on top of this pie compared to others (hello, pepperoni grease pools!). But don’t be fooled, this is still some pretty good pizza. The crust is slightly buttery and crispy, and the general heft and extra crunch helps ward off a potential pizza topping mudslide. The pizza maker clearly used a restrained hand with the sauce (and the sauce itself does taste like something your grandma would make), so the flavor was there, but no excess quantities of sauce threatening to squish onto your clean white shirt with each bite.

Overall, in form and function, Jet’s pizza was a success. Like every good pizza, it serves a purpose, and one taste-tester said that “this pizza would work after a St. Patrick’s Day bar crawl.” And there’s nothing wrong with that—your impending hangover will thank you.

Domino’s Pizza

Headquarters: Ann Arbor, Michigan

Year it began franchising: 1967

Number of franchises: 9,285

Startup costs: $119,950 to $461,700

The Basics: Domino’s Pizza has long been one of the reigning champs in the industry—it’s the second biggest pizza chain in the country, with shops in every single state. In recent years, the brand launched their “Oh Yes We Did” campaign—a concerted effort to reinvent their pizza from the crust up. By listening to their critics and embracing their nay-sayers, they created a newer, better pizza. After the revamp, the brand’s gamble paid off, and their net income skyrocketed. Yes, they (it) really did.

What We Say: Most of us couldn’t remember what Domino’s tasted like before their overhaul, but we’re happy to say that we’ll forgive any of their past bad deeds. Right off the bat, this pie hits you with its intensely garlicky crust. There were food scientists hard at work here, and whatever they did, nice job—we can never have too much garlic. And while some might argue that it’s on the chewier side, the crust can at least hold up to the toppings piled on it. This pizza isn’t greasy, the cheese actually tastes like mozzarella and the sauce has that characteristic delivery sweetness, but with a slight kick. According to one of our taste-testers, “the sauce is the boss!”

Overall, Domino’s is one of the more aggressively flavored pizzas, so you might actually be good to go after a couple slices (which is a good thing). You’re also going to smell like garlic afterward—take from that what you will.

Papa John’s

Headquarters: Louisville, Kentucky

Year it began franchising: 1986

Number of franchises: 2,476

Startup costs: $115,000 to $500,000

The Basics: With the slogan “Better Pizza,” Papa John’s stands out as another major competitor in the big leagues. While other brands have set out to reinvent themselves, Papa John’s has been recognized for its unique recipe—a formula that they’ve stuck to for decades. They pride themselves on simple ingredients, never-frozen dough and zero artificial flavors. In short, it’s more like actual food (fresh and additive-free) and less like what Michael Pollan has termed “edible food-like substances.” And for that, our bodies are grateful.

What We Say: Not that appearances matter, but this pizza looked the best in its box. That didn’t stop us from wreaking havoc. The biggest identifying feature of Papa John’s is their sauce—it’s sweet. And people seem to get behind the Papa John’s sweetness (which, thankfully, doesn’t taste at all like ketchup or fake herbs). One of our taste-testers said the sauce is “zesty but hearty.” The crust is a bit more on the done side, but it’s not too thick and not too chewy. And while the cheese is good, it’s definitely not as stringy, stretchy, or as gooey as the rest. When it comes to toppings, not only was their pepperoni distribution on point, but they were also some of the best tasting—the slices were so thin they resembled something you might get at the deli.

Overall, Papa John’s is a classic standby. It’s the kind of pizza you can scarf down alone (don’t judge us) or enjoy with your family. Plus, it gets a million bonus points for its decadent, “game-changing” garlic-butter dipping sauce.

Aurelio’s

Headquarters: Homewood, Illinois

Year it began franchising: 1979

Number of franchises: 40+

Startup costs: $864,000

The Basics: Aurelio’s might be one of the smaller players in the pizza industry, but they know how to pack a punch (and get their pizza delivered super-fast, too). Located primarily throughout the Midwest, Aurelio’s is Chicago’s oldest franchise pizza chain, and at the time, it was the 5^th pizza franchise company started in the United States. Tradition is alive and well in their brand, and their secret family recipe has spanned generations.

What We Say: We have to come clean about something—this was the only pizza we tasted that was cut into square shapes. For some, that’s a deal-breaker (for better or for worse). But when you’re huddled around your office’s kitchen, cramming in pizza after pizza, the handle-ability and share-ability of a square is kind of refreshing. The crust itself was thin and crisp, but not quite built to withstand a mountain of toppings. The sauce was the perfect combination of sweet-meets-savory. And the cheese, while a little more solidified than the others, had crispness to it—like it had spent its last few minutes in a broiler. Their pizza is also on the greasier side, but for some, that’s not necessarily a bad thing. “This pizza has good beer absorption possibility,” one taste-tester said.

Overall, this smaller franchise has that comforting taste of home-cooking. You can tell it was made from an old family recipe, and that adds a level of uniqueness to it. If you’re in the mood for something a little different than the classic standby, this is a great option.